Shrimp and Grits

Method

Begin by making the grits: bring the milk and stock to a gentle boil in a heavy-bottomed saucepan, then slowly whisk in the polenta whilst stirring constantly to prevent lumps forming. Reduce the heat to low and continue stirring for 20-25 minutes until the polenta is creamy and pulls away from the sides of the pan. Stir in 45g butter, the grated cheese, salt and pepper, then set aside and keep warm. Meanwhile, fry the bacon in a large cast-iron skillet over medium heat until crispy, then set aside on kitchen paper. In the same skillet, sauté the shallots in the bacon fat until softened, add the garlic and cook for 30 seconds until fragrant, then stir in the tomato puree and cook for 1 minute. Return the bacon to the skillet and season the shrimp with salt and pepper, then add them to the pan along with the Worcestershire sauce, hot sauce and fresh thyme. Cook for 3-4 minutes, stirring occasionally, until the shrimp are pink and just cooked through, then finish with the remaining 15g butter and a squeeze of lemon juice. Serve the creamy grits in shallow bowls and top generously with the shrimp mixture, then garnish with fresh spring onions.